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In the Northern European Baltic countries, salads, such as this fish-vegetable combination are traditionally seasoned with piquant flavorings and are good main dishes for winter luncheons or suppers.
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What You Need:
(To Serve: 6)
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2 cups flaked cooked, cold, white-fleshed fish (cod, flounder, halibut, perch)
½ cup diced raw carrots
½ cup sliced radishes
½ cup diced, peeled, and seeded cucumbers
2 medium-sized tomatoes, peeled and cut into quarters
¼ cup minced gherkins
About 2/3 cup mayonnaise or sour cream
2 teaspoons prepared sharp mustard
Salt, pepper to taste
Crisp lettuce leaves, washed and dried
3 tablespoons chopped fresh dill
3 hard-cooked eggs, shelled and cut into quarters
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Translate this recipe:
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| How To Cook: |
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1. Combine fish, vegetables, and gherkins in a large bowl.
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2. Mix mayonnaise or sour cream, mustard, salt, and pepper; add to fish combination.
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3. Refrigerate 1 hour or longer to blend flavors.
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4. Serve on lettuce leaves, garnished with dill and egg quarters.
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